We brew 20 gallons each brew. We are currently using 2035 as our go to lager yeast. This year we are going to brew 5 batches in a row throughout the winter, reusing 2035 each time. Our brews are ranging from a Lucky Lager clone to an IPL to a couple of strong dark lagers, to lastly a cream ale. So far the yeast has held up very well and produced excellent results. If the cream ale turns out as good in the end, we may never try another lager yeast!

My "house" lager yeast for a few years now. Was working primarily with WYeast 2001 and 2007 until my local homebrew shop owner pointed out the 2035 and mentioned that it was based on the Schell Brewing lager yeast from New Ulm, MN (have seen this mentioned other places on the web but not confirmed). Recall how happy my dad was years ago when he happened to score a six pack of the New Ulm brew in our Chicago area liquor stores so had to try.Ferment around 50 degrees for a nice clean lager. Warmer temps bring out some fruitiness which I do not like. Haven't had any diacetyl issues but then I leave my beer on the yeast cake at warmer temps for 1-2 weeks after fermentation is complete.

Made a lager with this on the cool side of the specs and pleased with the results. It works well with two weeks primary and then a 24 hour uptick in temperature to help eat off diacetyl and then dropping back down in temperature gradually. Went to 46 degrees with this yeast for a month actually.